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Liquid yeast based on fruits, vegetables, herbs, tea ... (page 58)

comme11
Thank you!! And when can PF be made of them?
Natusichka
If they are already ready, then you can immediately do it!
comme11
Thanks again! ... Well, no rest in peace ... go ...
Natusichka
Tanya! You will succeed! Necessarily! Just be patient, because if it is not hot in the apartment, then they do not raise the dough so quickly! The main thing is, don't worry, you'll see, everything will work out!
comme11
PF did it on c \ s, apparently that's why it turned out a little thick. Well, yes, it will be seen there))). It started at 14-20 ... To be honest, I am writing more for myself for now - my memory has begun to fail, but I want to analyze how much it rose, how much it stood, etc.)) I tried to take a picture. At the end of the process, you need to show the Bakeries, when you listen to the comments, more is postponed in your head)
kuznez84
comme11, Tatyana, a start
Good luck to you! Everything will definitely work out!
Natusichka
The process has begun!
Elena_Kamch
comme11, Tatyana, how is your PF? Are there bubbles?

Quote: comme11
but the fruit does not sink to the bottom
I also waited, waited for them to sink to the bottom, but they did not sink. On the contrary, they strive to gather at the top. Maybe it also depends on what the railways are installed on ...

Quote: Natusichka
Shake the closed can, then open and listen: if it sizzles like champagne
Although the hiss is very wonderful! My railway is about 2 and a half months.
comme11
I put the PF at 14-20 yesterday, by 6 in the morning he did not get up so much, but about 2 times he managed to hold out. Maybe the temperature in the room dropped overnight ..
comme11
In my life, unfortunately, I am a muddlehead ..... I got so worried about the PF that when I made notes with calculations on the margins of the recipe, how much of what was in the PF and how much to remove from the common components, I wrote, counting from the opposite. That is, it was visually - "+30", where it was meant to take 30 g less. Bottom line: what was written was about flour ... And instead of decreasing it, I increased it by 130 g. But the liquid I thumped from my heart to the fullest, not decreasing. In general, a complete mess. As a result, I had to straighten, looking at the bun. Accordingly, the mixing time has increased. But to spite the enemy in spite of everything, the dough turned out to be surprisingly smooth, smooth. And then ... well, how the card will fall ... the process continues
kuznez84
comme11, Tatyana, do not worry. It happened to me too. All the same, the bread is excellent. The railway is not as capricious as sourdough.
Venera007
For those who are cool at home and have a Panasonic bread maker, this method
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=394126.0 For me personally, it became a godsend and a lifesaver, the dough is so warm, it rises faster than at room temperature.
I found this method purely by accident and now it often helps me out.
Natusichka
Tanya, the girls correctly say that here you can regulate it yourself ... for me, for example, when kneading the dough, it takes much more flour than it says in the recipe. Much depends on flour, and on humidity in the room and on many other factors.

Now my PF also rises very weakly, the temperature is not very high in the room. But the bread is excellent!

Quote: Venera007

For those who are cool at home and have a Panasonic bread maker, this method

And if there is no "Panasonic", but there is a multicooker, then you can also put the dough, turn on the "heating" for 15 minutes, turn it off and leave with the lid closed. It turns out great too!
comme11
For those who are cool at home and have a Panasonic bread maker, this method

God forbid! With my hmm ... the ability ... to switch to parallel "super-urgent" affairs, I'm afraid "IT" will end up there before becoming bread. Better by a little step, by a little step))).Now he is at the last proofing. The truth is not on the table. There is a grandmother's ancient frying pan. Fat-ah! I put it into it.
comme11
Yes, here's another question that arose: after adding and adding to the jar with yeast, I let it stand warm, and then put it in the refrigerator. But even there they continue to "walk". What should I do next? Tell me please.
kuznez84
comme11, Tatyana, the yeast after the additions of toppings should ferment in the warmth for a day or two. Then into the refrigerator. There they continue to wander only not so actively. Stored until the next bake.
comme11
Liquid yeast based on fruits, vegetables, herbs, tea ...
This is a railway made of apples and karkade.
comme11
Liquid yeast based on fruits, vegetables, herbs, tea ...
This is the resulting PF.
comme11
Liquid yeast based on fruits, vegetables, herbs, tea ...
PF in 6 hours
comme11
Liquid yeast based on fruits, vegetables, herbs, tea ...
The dough after the last kneading. Since it was still watery, then ... hmm ... slightly out of shape
comme11
Liquid yeast based on fruits, vegetables, herbs, tea ...
This is what was baked)))
comme11
Liquid yeast based on fruits, vegetables, herbs, tea ...
This is my poor fellow in the context. Didn't wait until it cools down) ...
And sorry again for the quality of the photos. Girls, thank you all very much for the railway recipe itself and for your support!
Elena_Kamch
comme11, Tatyana, in my opinion, you have got a wonderful bread! Considering that the railway is very young and the first bun, then it's absolutely wonderful!
And the older the railways become, the more actively they raise the dough, it's checked! And they gain strength even when stored in the refrigerator. Very convenient!
How does the bread taste? Did you like it?
Did you make pure wheat?
comme11
Elena_Kamch, I am generally shocked, firstly, not a gram of yeast, and secondly, it is at least twice as large as expected (the diameter of the frying pan in which he baked, and he occupied it all, 28 cm), and thirdly, he weight just downy !! And this is not counting my miraculous laxity - it is not enough that almost "by touch" the proportions turned out, so I also grabbed a container with rye flour instead of whole grain. flower honey. After baking, the pronounced fruity smell of the PF did not remain, of course, but it was transformed ... I cannot find a definition ... something very, very faintly reminiscent of Borodinsky, as if sniffing it from a long distance. One can only tell the smell of it. And I really liked the taste! So spring, fresh.
Elena_Kamch
comme11, Tatyana, here I have freshly baked bread today. Such holes that I am in a positive shock! There was no such thing on any sourdough. Soon your railways will get stronger and start to work wonders!
Liquid yeast based on fruits, vegetables, herbs, tea ...
kuznez84
comme11, Tatyana, you have excellent bread!
Elena_Kamch, Elena, and yours is so delicious, lush!

Natusichka
Tanya! Congratulations! I told you that everything will work out! The bread is simply delicious!
I am also always glad that such a miracle is obtained completely without yeast! The husband says that this bread reminds him of those times (we know from history) when everything was done in the oven ... and people with great love sat down at the table with the whole family ... and the bread was just like that (my husband is just sure of that !). So the bread made from these wonderful railroad cars contributes to the renewal of old family traditions!

Lenochka, and what kind of bread? What is the recipe? Currants on top, or am I wrong?
Elena_Kamch
kuznez84, Natalia, and sooo delicious! There is a small piece left Recommend the recipe Italian grape bread
Elena_Kamch
Natusichka, on top of grapes in a spicy filling. A very interesting recipe!
My husband said - we will do it for the holidays!
I'll try to insert a link from my phone
Elena_Kamch
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=418742.0
here is a link, I hope it is correct
Natusichka, I totally agree with you! Bread without thermophilic yeast and even mixed by us with care and love, which can be tastier and healthier!
kuznez84
Elena_Kamch, Elena, Thank you. I kept the recipe for myself. Your railway turned out to be even more magnificent than in the original
Elena_Kamch
kuznez84, Natalia, so I am about the same! That you can use useful railroad drives without sacrificing quality and taste!
The result, to be honest, surprised me! The bread rose quickly and the crumb structure is simply fluffy!
comme11
lappl1, and you did not bake ciabatta on the railway? If you make a big on them? And is it worth trying for a beginner?
Elena_Kamch
Quote: comme11
and you didn’t bake a ciabatta on the railway?
comme11, Tatyana, Lyudmila is now rarely in topics. She does not have the Internet yet, as far as I understand.
I think the ciabatta should work. Try it and tell us about the result Very interesting!
Venera007
comme11, I also think that the ciabatta will work out, I had something similar, although I did not make it on purpose.
Loksa
comme11, it's always worth trying! if it doesn't work out very well, we have a lot of ducks! Email us later
comme11
Interesting, yes. Only scary The oven is only a few months since the beginning. If someone had already painted the points - I don't want to repeat. But on the other hand ..... there are no ducks in my current village .. but there are a lot of jays!
kuznez84
comme11, Tatyana, I was doing big. For 100 g of flour + 70 g of water, 1 tsp was added. Railway. I left it in the room for 12 hours and in the refrigerator. Everything works out
I love to experiment. Join us. If that doesn't work, you can always dry the crackers

comme11
In the morning I also put 100 liquid on 80 flour .... It is worth ....: pardon: it has risen by a centimeter and no more gu-gu. Probably have to again
kuznez84
comme11, Tatyana, I think the rise time depends on the activity of the railway. And the thin dough rises less, the water may even peel off. Try to make the bigo thicker. I have never met such proportions. Usually, there is a little more flour than water.
comme11
Thank you. Fix
Coffee
Dear, tell me please, on the 5th day there is a jar of banana skin near the battery. On the 2nd day, bubbles appeared, every day I opened the lid 3-4 times, mixed. Yesterday I noticed that the consistency had changed, it all looked like a thick jelly, the bubbles disappeared somewhere. Take a chance? Or pour everything on figs? I have been baking sourdough bread for the 4th year, it turns out. I also wanted to learn from fruit yeast, but for the second time some kind of jelly from banana peel ...
Venera007
Coffee, maybe you have a lot of it? And what does this mass smell like? Is there a click when the lid is opened and does the mixture hiss after opening?
I didn’t do it on banana peel, but on dried apples, rose hips and hawthorns, everything works out well.
Coffee
Venera007, 1 banana (not large) peel in 300 ml of water, something like that. Smells fine, fermented banana peel (doesn't stink), but doesn't fizzle when opened. Yesterday I put it in the refrigerator, took it out in the morning, I looked - the skin sank to the bottom, the consistency became thinner, but there are no bubbles and does not hiss at all. I will put the pre-enzyme overnight. And be there - what will be.
Venera007
Coffee, can I add some sugar to her? I don't remember whether it should float or not. I have everything mainly at the top, and the mass, after shaking, hisses and foams when opening.
Coffee
Venera007, experimenting. 4 hours ago, I poured 100 ml of this substance, added a teaspoon of sugar (it was not stirred well in this jelly), 100 grams of flour, put it near the battery, I'm waiting. In 4 hours it rose by 0.5 centimeters. I'll wait for the morning, get up - good, no - pour it on fig. I'll tie it with bananas, put it on apples.
Elena Kadiewa
I put it on both bananas and dry. apples. Everyone wandered around, bananas even faster.
Venera007
I heard that bananas ferment faster. Maybe they just fermented already, if suddenly the process does not go.
Rada-dms
Quote: Coffee

Venera007, experimenting. 4 hours ago, I poured 100 ml of this substance, added a teaspoon of sugar (it was not stirred well in this jelly), 100 grams of flour, put it near the battery, I'm waiting. In 4 hours it rose by 0.5 centimeters. I'll wait for the morning, get up - good, no - pour it on fig. I'll tie it with bananas, put it on apples.
And why pour it out, once it rises, you can update a couple of times, even add juice instead of water and bran a spoon - feed the bacteria! And there will be an excellent leaven when it gets stronger!
Coffee
Thank you very much for responding, Venera007, elena kadiewa, Rada-dms, I will try to update my yeast and bake bread on them. As yesterday, I am reporting. The pre-enzyme doubled in 12-13 hours and began to descend. I kneaded a tiny piece of bread, waited for the rise of 9 o'clock, got up quite a bit, there was no time, put it in the oven, it turned out to be a pancake ... First pancake ... But nothing should be fixed.

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